All of them aged for between 10 and 14 months.

On the left plate, Shropshire Blue, Cheddar, Blue Cheese. On the right, the last of my oldest kimchee 🙁 , mustard pickled vegetables, pickled grapes, and sauerkraut.

One thing I’ve learned about sauerkraut is that if you can it, it doesn’t get sourer and just keeps its nice tang, so my guess is that the commercial varieties use some sort of acid. After 14 months, it isn’t too sour, and still has a lovely crunch.

-R